Judge 4FT with Stainless Flat Racks

So, you’re thinking that bigger is always better and like to have the best equipment for everything you do then the Judge is equipped for you. The Judge 4FT with Stainless flat racks is equipped with 4 Stainless Flat racks and 3 Stainless grilling grates. The Judge 4FT can be ordered with several trailer options or with legs and mounting pads.  Whether competing in a competition, catering for a large party or cooking at a restaurant, it is always good to have the Judge on your side.

  • Smoke and Grill on one unit
  • (4) Stainless steel flat racks in Smokebox
  • (3) Stainless racks in firebox to sear & grill meat over direct heat
  • (5) Removable Stainless work shelves on front, back and side
  • Stainless steel cool touch handles
  • Large easy read high temperature gauges
  • LED Light Bar
  • Large smokebox doors for easy access to flat racks
  • Push Button Latches on Smokebox doors for minimum loss of heat and smoke
  • Heavy duty durable door hinges
  • Efficient firebox design for low operating expense
  • Full length firebox with dampers for consistent heat in the smokebox
  • (4) Dampers for precise control of heat and smoke
  • Insulator/Heat Shield in Firebox
  • Charcoal Divider in Firebox for controlled efficient burn
  • Heat Deflecting Warming Plates in Firebox
  • Ash removal rake system allows safe easy clean out with no mess
  • Fire grate is made of heavy duty expanded metal with ½ inch round rod frame for durability
  • Large 1½ inch brass ball valves for easy drainage of juices
  • Painted with durable high temp paint
  • Fabricated with new heavy gauge material for longevity
  • Fabricated and welded by experienced professionals
  • Made in the U.S.A.
Judge 4FT Cooking Surface

5124 sq/in
744 sq/in of grilling surface
4-8 Stainless Steel Rotisserie Upper Racks 42 x 9 1/2
4 Stainless Steel Rotisserie Lower Racks 42 x 11 1/2
3 Stainless Steel Grilling Racks 16 x 15 1/2
Or
3 Stainless Steel Flat Racks 47 x 34
1 Stainless Steel Flat Rack 47 x 32
3 Stainless Steel Grilling Racks 16 x 15 ½

Dimensions

Smokebox/Firebox 48”W x 56”D
Overall 80”W x 100”L x 69”H (top of stack and tongue in place)

Weight

1500 lbs.

Options

Judge 4ft Towing with Rotisserie
Judge 4ft Towing with Flat Racks
Judge 4ft with Legs and Mounting Pads

Stainless Pellet Systems

Thermostat Controlled, Pilot Light Spark Ignition Propane/Gas System
Custom Options Available

Accessories

Custom Fit Cover

Stainless Rotisserie Racks

Stainless Flat Racks

Spare Tire Mount

Spare Tire

Stack Extensions

Butterfly Stack Extensions
BBQ Guru Power Draft System

Boston Butt

40 ea – Boston Butts 6 – 7lb
225* – 9 – 9 ½ hours
250* – 8 ½ – 9 hours
Cooks Note: Always make sure to have your pit preheated
18 eight pound butts will yield 67 lbs. of pulled pork, which is enough for 268 (4oz) sandwiches.

Brisket

16 ea – Whole Briskets 9 -12lb
225* – 8 ½ – 9 hours
250* – 7 – 7 ½ hours
56 ea – Flat Briskets 5 – 6lb
225* – 6 ½ – 7 hours
250* – 5 ½ – 6 hours
Cooks Note: When using the 7 – 8lb flats you’ll need to add ½ hour – ¾ hour to your total cooking time. Times may vary slightly depending on the thickness of the flats. I always cook my briskets fat side down. It just seems to help with self-basting.

Pork Ribs

Saint Louis Style Ribs
48 slabs – 2.25 down
225* – 4 ½ – 5 hours
250* – 3 ½ – 4 hours

Baby Backs

56 slabs – 2.00 – 2.25 down
225* – 4 – 4 ½ hours
250* – 3 – 3 ½ hours

Turkey Breast

40 ea – Bone-in Turkey Breast 7 – 9lb
225* – 5 ½ – 6 ¼ hours
250* – 4 ½ – 5 ¼ hours
275* – 4 – 4 ½ hours (Temperature is almost too hot, it seems to dry out the breast quickly, even if the breast has been brined.)

Chicken

56 ea – Whole chicken 3 – 3.5lbs
225* – 3 ½ – 4 hours
250* – 3 – 3 ½ hours (Best temperature for cooking chicken)
275* – 2 ¾ – 3 hours

Half chicken

112 ea – Half Chicken

225* – 2 ½ – 2 ¾ hours
250* – 2 – 2 ¼ hours (Best temperature for cooking chicken)
275* – 1 ½ – 1 ¾ hours
Cook’s Note: I cook my chicken to 170*, the government likes you to cook them until they reach 180*. You’ll have to be the judge on this one.
Cook’s Note: I like cooking whole chickens, the meat stays extremely moist. Twenty Four whole chickens will feed over 90 people. I like to mix and match ½ chickens – ½ pork loin. Makes for a meal and the cooking times are similar.